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Probiotic, refreshing drink
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Kefir with cucumber (240 g) has 110 calories. That works out to 46 calories per 100 g. It contains 10.3 g of carbs, 7.9 g of protein, 4.3 g of fat and 0.5 g of fiber. Its 0.9 µg of B12 covers 38% of the Daily Value. Its glycemic index is 32 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
110
KCAL / 240G
Carbs
10.3g
· 4% DV
Protein
7.9g
· 16% DV
Fat
4.3g
· 6% DV
Fiber
0.5g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 37% · Protein 28% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 110 kcal | |
| Total fat | 4.3 g | 6% |
| Saturated fat | 2.64 g | 13% |
| Trans fat | 0.14 g | |
| Sodium | 110 mg | 5% |
| Total carbohydrate | 10.3 g | 4% |
| Fiber | 0.5 g | 2% |
| Protein | 7.9 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 110 kcal |
| 1 tablespoon (whole) | 15 g | 7 kcal |
| 100 g | 100 g | 46 kcal |
| ½ cup (half) | 120 g | 55 kcal |
| 1 serving (small) | 200 g | 92 kcal |
| 1 bottle (small) | 250 g | 115 kcal |
| 1 cup (large) | 300 g | 138 kcal |
| 1 bottle (medium) | 330 g | 152 kcal |
| 1 serving (large) | 350 g | 161 kcal |
Calculated from 46 calories per 100 g.
To make kefir with cucumber, stir finely grated or chopped cucumber into plain kefir just before serving. Dill, mint, or a little black pepper work well, and chilling it briefly makes the drink especially refreshing.
Kefir with cucumber tastes tangy, cool, and lightly savory, rather than sweet. The cucumber softens kefir’s sourness, while herbs such as dill or mint give it a flavor reminiscent of a drinkable cucumber-yogurt dip.
No, kefir with cucumber is not ayran. Ayran is traditionally made by thinning yogurt with water and often adding salt; this drink uses fermented kefir as its base, so its flavor and cultures differ.
Yes, you can use a small amount of chopped cucumber pickle in kefir, but it will make the drink saltier and more acidic. Fresh cucumber gives a milder flavor, so taste before adding any extra salt.
No, blending cucumber into kefir does not normally kill its live cultures. Avoid heating the drink, since high temperatures can damage them, and blend briefly or stir by hand for a simple chilled drink.
Keep kefir with cucumber covered and refrigerated, and drink it preferably the same day or by the next day. Fresh cucumber releases water and can change the texture; discard the mixture if its smell or appearance changes.
Kefir with cucumber can serve as a light, savory drink, but it is not automatically a complete smoothie or meal. For a more substantial blend, add ingredients such as fruit, oats, or nut butter to suit your needs.
Kefir with cucumber contributes fluid, so it can be a refreshing drink. It should not replace water as your main source of hydration, particularly after strenuous exercise or in hot weather.
No, you do not have to peel cucumber for kefir with cucumber. Wash it well under running water and leave the skin on for extra texture; peel it if the skin is tough or you prefer a smoother drink.
Kefir with cucumber is best served chilled, not heated. Warming it can make the flavor less refreshing and may damage kefir’s live cultures, so add cucumber and herbs to cold kefir just before serving.
Vitamins
B12
0.91µg · 38% DV
B2
0.41mg · 32% DV
B5
0.77mg · 15% DV
Biotin
3.6µg · 12% DV
Minerals
Phosphorus
221mg · 32% DV
Calcium
283mg · 28% DV
Iodine
19µg · 13% DV
Selenium
6.72µg · 12% DV
Potassium ⭐
372mg · 11% DV
Sodium
110mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 110 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Kefir with cucumber combines kefir—a fermented milk drink associated with the Caucasus—with grated or finely chopped cucumber. It is usually served cold, and can be made simply at home for a savoury, refreshing drink rather than a sweet smoothie.
The tangy kefir and cool cucumber work well alongside lunch or dinner, or as a light drink on a warm day. In Turkey, where kefir is readily enjoyed, it can also be a refreshing alternative to sweeter drinks between meals. It provides some protein as well as the character of a fermented dairy drink. Try it with fresh mint or dill, and go easy on added salt if you want to keep the flavour bright and light.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.64g
MONOUNSATURATED
1.2g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.